Smoked TROUT FILLETS in Olive Oil | CANNED GOURMET FISH | 90 g | José Gourmet

This sensational canned fish from José Gourmet includes:

Smoked Trout fillets in olive oil 90g | tdw. 68g

Imagine the trout’s /habitat/, the purity of the crystalline water, and its richness in oxygen. Imagine the best smokehouse, sharpened by handcraft tradition and guaranteed by technological means. Imagine the delicious olive oil coming into play to complete a spectacular combination. Imagine and keep on imagining, until you have the opportunity to try it out!

The rain and the sun challenged each other eternally. She prepared her nest of clouds and covered his solar rays. He warmed up the water mirrors, sometimes making them evaporate till the last drop. Tired of all the competition that filled him up and drained it without even asking his opinion, the river tried to get them to reconcile. He declared a tie and gave them an award: the rainbow trout.

José Gourmet - these are top-quality Portuguese canned fish.

Olive oil from some of the oldest trees in Portugal, brandy from Lourinhã, canned fish from the stocks off the Atlantic coast of Portugal. For this they chose popular classics, created some new ones and dressed them in beautiful clothes to present them to the world.

The outer cartons are more artwork than bland packaging and were designed by Portuguese artists and illustrators individually for each delicacy. The exterior design aptly corresponds with the quality of the contents.

The recipes blend the traditional with the innovative. The canned fish, caught from stocks off Portugal's Atlantic coast, are made using the pre-cooking method. In this process, the fish are pre-cooked before being canned. In the cans they then mature into real delicacies.

You can enjoy these fine morsels as a little treat between meals, at a picnic, as a hangover reserve or as a gift instead of flowers. Canned fish 2.0.

Gourmet-Idee: Rosti Potatoes with Smoked Trout Fillets in Olive Oil
6 persons - 4 cans
Preheat the oven to 180°C. Cut 6 to 8 slices of bacon into thin strips. Chop an onion. In a hot frying pan, cook the bacon in its own fat and add the chopped onion. If you need more fat, add some from the tin.

Peel 500 g of potatoes and grate them on a grater, with a cloth, and squeeze them very well until they lose all the water. Mix them with the bacon and onion, salt and pepper, the trout fillets from two of the tins.

In a non-stick frying pan greased with olive oil, put this mixture and press. You can cook directly in the oven or start on low heat on the cooker and finish in the oven. Serve with the remaining trout fillets.

Nutrition declaration: (see photo)
Store canned food in a cool, dry place. Store the rest, if not completely consumed, in a sealed container in the refrigerator for up to 2 days.

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